GRILLING 101 - HOW TO GRILL THE PERFECT STEAK
Country Natural Beef
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Your Guide to Grilling The Perfect Steak
Learning to grill the perfect steak is like a rite of passage on our ranches, where we pass down the secret tricks of the trade from one generation to the next.
But we think it's something every meat lover should know how to do! It can certainly be intimidating, but it's something anyone can master, especially if you start with a delicious piece of meat!
To help get you grill ready, we are so excited to partner up with our friend The Wooden Skillet to give you a 101 guide on grilling steaks, using some of our favorite Country Natural Beef cuts (which you can get delivered right to our door from the Butcher Shop)!
Continue reading to see every step broken down to make the process of grilling steak easy and approachable!
Quick Tips & Tricks
Grill Temp for Steaks
The best grill temperature to grill a steak is high heat (450-550 degrees F).
How to Prepare Steaks for the Grill
To prepare steaks for the grill:
- Pat them dry. This helps the steaks get a better sear on them.
- Season or marinate. Whether you use salt & pepper or a great marinade, we would definitely recommend adding just a little seasoning.
Best Steak Seasoning
The best steak seasoning is salt & pepper—keep it simple, (hello, Jacobsen Pinot Noir Infused Sea Salt!).
A Favorite Steak Marinade
A little something extra to up your game is using a classic, flavorful steak marinade. This Easy Steak Marinade happens to be one of our favorites!
How Long to Grill Steak
For a 1-inch steak you will be grilling it approximately 3-4 minutes per side over direct, high heat, or until it reaches your desired internal temperate.
For a 2-inch steak (like a Filet Mignon) you will still grill it for 3-4 minutes per side over direct, high heat, but then you will move it to indirect heat until it reaches your desired internal temperature (which will take a few additional minutes).
Internal Temp of Steak
To check the internal temp of steak (and see if it is done to your liking or not) use an instant-read thermometer. Insert it into the thickest part of the steak.
Here are the temperature ranges to look for (depending up on how you like your steak done):
- Rare (still quite red): 120 - 130 degrees
- Medium-Rare (pinkish-red): 130 - 140 degrees
- Medium (pink): 140 - 145 degrees
- Medium-Well (a little pink): 145 - 155 degrees
- Well-Done (no pink): 160 degrees
Alright now that we've given you an overview of the basics, grab your steak, your seasoning, and your heated grill, and let's go through the process, step by step.
Any cut of meat. (Everyone loves a good Filet Mignon and the other go-to is a New York Strip. But, our favorite is a ribeye. There is just enough fat marbled through it that it marinates itself as it cooks and stays incredibly moist and tender. It is a go-to on the ranches.)
Salt & pepper
Take your meat out of the fridge and let it come to room temperature.
Pierce with fork (optional). This will allow your salt and pepper or marinade to penetrate the meat much faster.
Season or marinade your meat. Salt and pepper alone will do (remember both sides), but its always fun to mix it up with a delicious marinade!
Clean your grill thoroughly with a brush and spray it with a grill-worthy, non-stick spray. Turn it up to 450-500 degrees.
Place steak over direct heat to sear. This is key. The sear seals in all those juices and leaves a nice char on the outside.
Let it stay over direct heat for 3-4 minutes. Flip and sear an additional 3-4 minutes on the other side.
Meat Head Tip: If you are cooking a fattier meat, like a Ribeye, you will want to move the steak over to indirect heat at this time. Leaner meats, like a New York Strip or Filet should be left over direct heat the entire time.
Check the temperature with your meat thermometer. (Stick the probe into the side of the steak, not on top!)
DO NOT OVERCOOK. When it’s reached 5 degrees under your desired temperature for doneness, remove from grill.
Let the steaks rest for 5 minutes. They will continue cooking and the juices will redistribute evenly throughout the meat.
TIP: Let it rest on a separate plate, as the juices will be flowing!
Steak wasn’t meant to be eaten piping hot. Once cooled, add your sides and serve!
Not sure what to serve with your steak? We love this Homemade Herbed Butter Recipe by The Wooden Skillet to top our steaks off. This elevates your meal and is an easy way to impress your guests!
A fresh mixed green and arugula salad and vinaigrette dressing is a light side that will also compliment the flavorful steaks.
Made in partnership with The Wooden Skillet. Show her some love and check out even more recipes, tips, and her recommendations for grilling tools!